Ranch Cheddar Chicken

This Ranch Cheddar Chicken is the best baked chicken recipe I’ve ever had! It’s so moist and has a ton of flavor! My husband gets grumpy when he goes too long without red meat. He can be such a baby sometimes.

“Whyyyyyy are we eating chicken agaaaaaaaaain?”

It’s just not attractive for a grown man to cry and whine. He should really stop that.

Over the weekend we were at lots of family events and every single one served chicken. I could see he was getting a little tired of chicken, but that didn’t stop me from baking this chicken up on Monday. I happen to like chicken.

“Whyyyyyyy did you make chickennnnnn?,” he whined when I set dinner on the table.

“Whyyyyyyy are you such a big brat?,” I whined back.

Then he took a bite of this moist, flavorful, slightly crunchy chicken and he shut right up. This was so flavorful and delicious! The chicken was so juicy and it was super simple to whip up.

Alright, friends. This recipe is easy to the peasy, but I went ahead and created a little video of how I make it anyway. For fun. Because you like videos. And to be honest, they’re kind of fun to make! Be sure to subscribe to my YouTube channel for more videos as well!

Ranch Cheddar Chicken

Ingredients:

Directions:

Preheat the oven to 425 degrees. Place the chicken in a large baking dish. In a small bowl, combine the mayonnaise, ranch, and cheddar cheese. Spread on top of the chicken breasts. Sprinkle the panko on top and spray lightly with cooking spray. Bake for 25 minutes or until chicken is cooked through.

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Just made a variation of this – swapped out the ranch seasoning for dry french onion soup mix (as ranch seasoning is not readily available in Australia), used multigrain breadcrumbs instead of panko, and diced the chicken instead of baking the fillet whole. Served it up with some home-made potato and sweet potato fries. Delicious! Thanks for an easy meal idea!

What an aweaome recipe! Made this tonight and the family loved it! I’ll be honest though: I have never used Panko bread crumbs before, and the little guy and I thought they smelled pretty boring, so we used crushed Ritz crackers instead. Yum!!! Though I might go with a low-sodium Ritz cracker next time. Will definitely be making again!!

I’m about to make this and I see s possible problem of it being a bit wet. Shouldit be cooked uncovered the whole time or partial to help that? I don’t really want it dry or soggy. Obvious option is to empty out some juice towards the end but I would like any other tips that may help

This recipe is delicious, easy and satisfies all family members tastebuds! My college daughter makes me make it for her every time she is able to get home. My husband would eat it every week if I cooked it. My youngest, pickiest, health nut … Can’t turn this dish up. It’s so easy, I made it for a huge family gathering over the Summer and everyone enjoyed it.

It economical too. I buy the large Hidden Ranch dry seasoning (16oz) at our local store and it lasts me quite awhile.